How to make it

  • Filling: Clean the fish, season, dust with flour, and lightly fry in the oil. Set aside.
  • Cook the peeled and chopped scallion and the clean and chopped mushrooms in the wine for five minutes.
  • Blend, (I think this meant use the blender, but not sure, but i think either would work)add the cream and season with salt and pepper.
  • Cook this cream for a few minutes then add the broken up fish.
  • Leave to cool.
  • Drain the peppers keeping the juice from the can.
  • Fill them with the cooled fish and cream mixture.
  • Sauce: Thinly slice the garlic cloves and brown in the oil.
  • Add the juice from the can and the vinegar.
  • Stir and season.
  • Pour the sauce over the peppers and shake the pan until the sauce whitens and amalgamates.
  • Angler fish is very good in the dish but any other firm white fish can be used. Give it an extra tang by adding a diced tomato with a chopped chive at the end of cooking.
  • Selected by María Jesús Gil de Antuñano
  • Recipe courtesy of Spain GourmeTour magazine.

Reviews & Comments 4

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    " It was excellent "
    lunasea ate it and said...
    Wow - this sounds outstanding - saving to try...thanks!!
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    " It was excellent "
    jencathen ate it and said...
    This sounds great! I agree with Mystic about the cheeks of the fish. They are so tasty.
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    " It was excellent "
    mystic_river1 ate it and said...
    So many do not realize that the cheeks of the fish are almost the tastiest part. Great recipe ^5 and I will try very soon, my friend.Thanks for the post.
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  • tazoncaffeine 11 years ago
    found this yummy on and can't wait to try. Love Tapas
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